Stewed Tomato Salad - cooking recipe

Ingredients

1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) package lemon Jell-O gelatin, small size
1 tablespoon white vinegar

Preparation

Place stewed tomatoes in a med. size sauce pan. (KEEP THE CAN).
Cut up the tomatoes & heat to boiling.
Remove from heat & imediately add the lemon jello & vinegar,
Stir until jello is comepletely dissolved.
Pour everything back into the can & refrigerate overnight.
DO NOT take out of refrigerator until ready to sit at the table!
To serve: Cut open the other end of the can & push through.
Cut into 6, 1 inch slices & serve on a bed of crisp lettuce.